Witness - Project Fall
Tangerine acidity with cinnamon, apple and a syrupy body.
THE STORY OF THIS COFFEE BEGINS WITH AN IDEA farmer Jose Antonio Salaverria had, about two unique varieties of the bourbon plant he found on his farm, El Molino near the city of Ataco. He decided to sort these varieties into their own lot to highlight the unique characteristics of the orange bourbon and the yellow bourbon. The orange bourbon variety brings a forward tangerine like acidity and a juciness to balance out the creamy yellow fruit of the yellow bourbon. While the yellow is common in Brazil, it is a rarer creature in El Salvador and the orange is a naturally occuring hybrid of the red and yellow bourbon.
CULTIVATING THE BOURBON PRESENTS MANY CHALLENGES, challenges that are only equaled by their rewards in the cup. Bourbon typically has a lower yield, is less disease resistant, and requires more shade than other hybrid varietals that promise an easier harvest. Add to that that a ripe orange bourbon is the same color as an under ripe red bourbon and an overripe yellow bourbon, all of which grow together on the same farm, and you have a difficult harvest season ahead.
COFFEE PICKERS MUST BE TRAINED, AND REWARDED FOR THIS EXTRA SKILL. Jose Antonio makes sure that all of his pickers are thoroughly trained and financially rewarded for picking each varietal at its peak ripeness, and since coffee cherries do not ripen at the same rate, he must pay these pickers to go out five or six times a harvest. This may not be the easiest way to produce coffee, but it is a way that has fantastic results.
- El Molino
- El Salvador
- Orange and Yellow Bourbon